The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award.

A grand tour of the science of cooking explored through popular American dishes?? illustrated in full color.

Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff?? but far tastier? How to roast a succulent?? moist turkey (forget about brining!)??and use a foolproof method that works every time?

As Serious Eats's culinary nerd-in-residence?? J. Kenji L?pez-Alt ha